well, I think the tree that I have been taking the fruit from is Meiwa (neighbors).. small oblong or round fruit, lg ones almost the size of a quarter but rarer.. ususlly a lg black olive to a nickel size. I think the taste can be described as.. texture of a peach, but taste of a sweet ripe orange, wash off and pop the whole thing in your mouth (I only eat one at a time).. tip: chew slowly until you get the seeds out, and eat the skin.. don't chomp down on it (them).. the seeds are many and large, but worth the effort to remove...

Here is a picture. I tasted one. No seeds or pits. Sweet and v-e-r-y tart. When I googled, one thing that came up was "They are particularly good in stuffings for poultry." I couldn't find a recipe but it just so happens that I'm cooking a turkey today along with stuffing. So... I will be chopping these up and putting them in. I like that the peel is edible so easy task to chop. LOL dcarch. I actually have closer to about 22 it turns out. So the 26 recipe is right out! :) We'll see how the stuffing turns out!

Nik I would like to see what a kumquat tree that produces to many kumquats for fresh eating and marmalade combined looks like. I don't have a recipe for kumquat beyond popping them in my mouth. Steve

LOL! Steve, you are right, that's easy enough and the ultimate in healthy but I do want some variety. I eat a few off the tree almost daily but I can't eat that many. You are the kumquat expert here. What do you think about the size of these meiwas? I lined up five of them side-by-side and they covered 7-inches so a little over an inch thick. Here are some on the tree And a feel-good photo I took while pondering ingredients for the sauce above. I ultimately squeezed a meyer lemon and a few satsumas and thin-sliced some ginger root. I boiled the juice (about a cup), a tablespoon of honey and the ginger about five minutes and then fished out the ginger root before adding another 3/4 cup of juice which included more satsumas, a few calamondins, and a blood orange. I also added 12 thin-sliced kumquats as per the recipe, added about 1/2 cup sugar and boiled about ten minutes. It's cooling now and should be tasty drizzled over pound cake, ice cream, and who knows what else.